Christine Manfield

Thick Vanilla Cream

Preparation info
  • Makes

    450 ml

    • Difficulty

      Easy

Appears in
Paramount Desserts
Paramount Desserts

By Christine Manfield

Published 1998

  • About

Ingredients

  • 350 ml thick (45 per cent) cream
  • 1 vanilla bean, split
  • 6 large egg yolks

Method

  1. Put the cream into a saucepan and scrape in the seeds from the vanilla bean. Bring to simmering point over a low heat.
  2. Whisk the egg yolks and castor sugar in a bowl, then gently pour in the hot cream and stir well. Cook the mixture gently over a bain-marie, stirring, until the consistency of a thick custard - be careful that the mixture does not overcook and b